This festive tarte is absolutely root-iful
Looking for a show-stopping centrepiece for your Boxing Day spread that won’t cost the earth? Then breathe a little life into your leftover roots with this savoury tarte tatin.
Inspired by the traditional French tarte tatin that makes magique out of seasonal apples, this festive twist calls for the unsung heroes of the vegetable aisle instead. Carrots, beets and sweet shallots are the stars of the show here. Baked in the oven with a sticky maple glaze, your roots will unleash their natural sweetness and vibrant jewel tones, making for the perfect festive treat.
Coming together with a handful of cupboard staples in just 20 minutes, the eye-popping payoff of this savoury tarte is well worth the prep.
Winter Root Tarte Tatin
Prep time 20 mins
Total time 50 mins
1 sheet puff pastry
4 tbsp caster sugar
4 tbsp maple syrup
4 tbsp water
2 tbsp milk
Step 1 Prepare your veg by peeling your carrots, beetroots and shallots. Chop the carrots into discs, the beetroots into half moons and the shallots into rings.
Step 2 Use a large, oven-safe frying pan to measure your pastry by cutting out a piece big enough to cover the pan. Pop the pastry onto a baking tray and prick it all over with a fork. Keep it in the freezer until ready to use.
Step 3 Heat your frying pan on medium heat with a tablespoon of oil and cook your vegetables till slightly tender. Transfer your veg to a plate and wipe the frying pan clean.
Step 4 Add the sugar, maple syrup and water to the pan, over medium heat. Swirl gently until the sugar dissolves and you’re left with a golden caramel.
Step 5 Preheat the oven to 180c.
Step 6 Carefully arrange your carrots and beets in the caramel, filling in any gaps with smaller pieces of veg. Take the pastry out of the freezer and place it on top of the vegetables, tucking in the edges. Using a pastry brush, glaze with milk and pop the pan into the oven.
Step 7 Cook for 30- 35 minutes in your preheated oven until the pastry is golden and crisp.
Step 8 Take the pan out of the oven and leave it to rest for a few minutes. Run a palette knife around the edge to loosen the pastry, then flip the tart onto a plate.
Step 9 Serve with a scattering of fresh thyme and enjoy.
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